Traditional pico de gallo with tortilla chips. / Heather Torpy/Special to The Register

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Heather Torpy | | Special to The Register

Are you faced with what feels like a truckload of tomatoes? One of the easiest ways to use them up is to make a quick batch of salsa. Depending on what you’re in the mood for, here are two variations.

For a traditional pico de gallo, chop four or five tomatoes, one small onion, ˝ cup cilantro (or more if you’re a fan) and one jalapeno pepper (seeded for less spice or leave the seeds in for more of a kick). Combine all the ingredients and add the juice from a lime and salt to taste.

For black bean salsa add a can of rinsed and drained black beans, a can of corn — also drained, two or three more chopped tomatoes and a teaspoon of sugar.

If you’ve had your fill of tomatoes you can still enjoy salsa by using other fruits instead. Turn to Page 3E for a recipe for pineapple salsa that can be used to top fish, pork or chicken or as a sweet snack or dessert when paired with cinnamon sugar tortilla chips.